Cassie’s Ruminations

Pork and Veggie Stir Fry

Tonight’s dinner was a “clean out the fridge” stir fry. A couple pork chops, some veggies, a quick sauce, and voila! dinner! I’m guessing at the amounts I used, as it was bits and pieces, but my SWAGs (scientific wild ass guesses) are usually pretty good 😉

Pork and Veggie Stir Fry

Serves 2 alone or 4 with rice or noodles

1 tbsp vegetable oil

1 tbsp sesame oil

1 lb boneless pork chops

8 oz mushrooms

½ lb napa cabbage

8 oz snow peas

⅓ cup soy sauce

1 tbsp chili garlic sauce (Lee Kum Kee is the brand that I use)

2 tbsp hoisin sauce (Lee Kum Kee is the brand that I use)

1 tbsp oyster sauce

2 cloves garlic, pressed

1 tbsp cornstarch mixed into 3 tbsp water

Cut the pork chops into thin bite sized pieces. Slice the mushrooms and napa cabbage into thin slices. Mix the soy sauce and remaining ingredients except for the cornstarch in a small bowl. Mix the cornstarch and water in a separate small bowl.

Heat the oils in a large skillet or wok. When they just start to smoke, add the pork and toss constantly for 3-4 minutes or until cooked through and nicely browned. Add the mushrooms and stir for another 1-2 minutes or until the mushrooms just start to give off a bit of water. Add the cabbage, continuing to stir, and cook for 30 seconds. Add the peas and cook for another 30 seconds. Pour the sauce on top and stir to combine. Once the sauce reaches a boil (less than a minute), add the cornstarch slurry and stir to combine. When the mixture returns to a boil, it will thicken. Remove from the heat and serve immediately.